How To Make Red Wine Pot Roast
Fill your belly up with this savory and juicy pot roast for dinner! It’s braised in a hearty red wine and tomato for a more flavorful beef dish.
Serves:
Ingredients
- 5lbschuck roast
- 2tbspcanola oil
- 2tspKosher salt
- 1tspblack peppercoarse ground
- 1tspdried thyme
- 1yellow oniondiced
- 2garlic clovesminced
- ¼cuptomato paste
- 2cupsbeef broth
- 2cupsred wine
Instructions
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Preheat the oven to 325 degrees F.
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Season the chuck roast with the Kosher salt, pepper, and thyme.
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Add the roast to a large Dutch oven with canola oil on medium heat.
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Brown the meat on all sides, for 3 to 4 minutes on each side. Remove from the pot.
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Add the onions and garlic, and cook for 1 minute, stirring frequently before adding in the tomato paste.
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Cook for 1 more minute, stirring well.
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Add in the beef broth, red wine and the roast.
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Cover and cook in the oven for 3 to 4 hours until fork tender.
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Serve warm, and enjoy!
Nutrition
- Calories: 384.92kcal
- Fat: 14.99g
- Saturated Fat: 5.06g
- Trans Fat: 0.57g
- Monounsaturated Fat: 7.81g
- Polyunsaturated Fat: 2.13g
- Carbohydrates: 4.83g
- Fiber: 0.61g
- Sugar: 1.89g
- Protein: 49.49g
- Cholesterol: 145.15mg
- Sodium: 693.88mg
- Calcium: 44.56mg
- Potassium: 1154.86mg
- Iron: 6.77mg
- Vitamin A: 12.09µg
- Vitamin C: 2.61mg
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